Pumpkin puree and fragrant, earthy spices add a touch of savory fall flavor to these rotisserie chicken-filled enchiladas!

Enchiladas are the kind of meal that ALWAYS brings smiles – at least in our household. Whether it’s been a tough day at work, a long day of school, or just life in general, enchiladas are the answer. There’s something about a warm, cheesy dish that feels like a hug on a plate. You literally can’t be in a bad mood while eating them!

I have a few enchilada recipes on the site like these Skinny Beef and Cheese Enchiladas and these Ranch Enchiladas, but none are more popular than my Lazy Girl Enchiladas Verdes. The “lazy girl” title says it all — shortcuts like rotisserie chicken and taco seasoning quicken and simplify the process of making enchiladas without sacrificing any flavor.

What Makes These Enchiladas “Lazy Girl”?

If you’re anything like me, you want delicious food without spending hours in the kitchen. That’s where my Lazy Girl recipes come in handy. The secret to these enchiladas is using simple ingredients and time-saving techniques.

For starters, I use rotisserie chicken breasts, which means no cooking, seasoning, or shredding raw chicken. Just grab a pre-cooked bird from the store, shred it, and you’re good to go. The pre-made taco seasoning adds a burst of flavor to the chicken and onions without requiring you to mix up a bunch of spices.

Let’s talk Pumpkin Spice.

These Lazy Girl Pumpkin Spice Chicken Enchiladas are fully fall-flavored thanks to two key ingredients in the super simple homemade sauce: pumpkin puree and cinnamon. I guarantee there is absolutely no sweetness from either ingredient – we are not talking Starbucks PSLs here! Think earthy, warm, hug-on-a-plate goodness that tastes like you’re wearing flannel in front of a fire.

Now, before you roll your eyes at the idea of pumpkin spice in savory dishes, hear me out. These Lazy Girl Pumpkin Spice Chicken Enchiladas are not your typical PSL-inspired treat. Instead, we’re talking about using pumpkin puree and cinnamon in a homemade enchilada sauce that is more savory than sweet.

The pumpkin puree adds a subtle earthiness, while the cinnamon enhances the fall flavor without turning the dish into a dessert. This is the kind of savory pumpkin dish that you will make over and over this fall.

Homemade sauce?

Now if you’re thinking to yourself “homemade sauce doesn’t sound very ‘lazy girl,’” then let me assure you, this homemade sauce has two steps: heat and whisk. Opening your canned enchilada sauce has one step, this has two. I promise the extra step is worth it!

I used this Cookie + Kate Enchilada Sauce as a base and added our fall harvest ingredients to create a super simple to make homemade enchilada sauce. Once you 1) see how easy it is to make and 2) taste the goodness, there’s no going back to canned.

Four Reasons to Love These Lazy Girl Pumpkin Spice Chicken Enchiladas:

I promise you the moment you taste these cheesy chicken enchiladas, you’ll be sold!

The homemade sauce is rich in authentic flavor with a unique twist thanks to our seasonal ingredients.
Using pre-cooked shredded rotisserie saves time, effort, and the cleaning of extra pans.
Utilizing a taco seasoning packet to flavor the chicken and onions adds intense flavor with minimal effort.
Once the enchiladas are in the oven, you can go back to being the lazy girl/guy that you want to be while they cook!

How to Make Lazy Girl Pumpkin Spice Chicken Enchiladas

Ready to make your new favorite fall-inspired enchiladas? Let’s get started!

Ingredients:

Pumpkin Spice Enchilada Sauce

3 tbsp. flour (I used gluten-free)
3 tbsp. olive oil
1 1/2 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. kosher salt
2 tbsp. tomato paste
1/2 can unsweetened pumpkin puree
3 cups vegetable or chicken broth

Enchilada Filling

1 tbsp. olive oil
2 rotisserie chicken breasts, shredded (skin removed)
1 yellow onion, sliced
1 packet taco seasoning (I like Siete bc it’s paleo/gluten-free)
1/3 cup water
1/2 cup shredded Monterey Jack
8 tortillas (flour or gluten-free flour recommended, see note)

Lime Crema

1/2 cup Greek yogurt
Juice of 1 lime
Pinch of salt
1 tbsp. chopped fresh cilantro leaves

Instructions:

Preheat oven to 375º.
Prep Filling
Start by shredding rotisserie chicken breasts and slicing onion (into thin strips).
In a non-stick sauté pan, heat 1 tbsp. oil, and when warm, add onions. Let cook for 4-5 minutes to soften, then add shredded chicken, taco seasoning packet, and water. Bring to a boil, then turn the heat all the way low to simmer for 5 minutes. Remove from heat.
Make Sauce
Place flour and all seasonings (chili powder, cinnamon, ground cumin, garlic powder, dried oregano, and salt) into a small bowl.
In a medium-sized pot, heat 3 tbsp. olive oil over medium heat. Add a sprinkle of flour to test heat – it should sizzle right away.
Add the bowl of flour + spices to the oil and whisk constantly while cooking for 1 minute. Then add tomato paste, pumpkin puree, and vegetable/chicken broth and continue to whisk to remove any lumps.
Bring sauce to a low boil, then reduce heat to low. Let cook for 5-7 minutes until thickened, then taste for salt, adding more if needed. Remove from heat.
Assemble Enchiladas
Start by adding 1 1/2 cups of enchilada sauce to a 9×12 baking pan sprayed with cooking spray.
Take one tortilla and fill it with about 1/4 cup of chicken mixture. Sprinkle lightly with cheese, then roll and place seam-side down into the dish. Repeat for all 8 tortillas.
Take the remaining sauce and pour over tortillas, making sure to cover the edges. You might have extra sauce – just make sure you have a nice even layer on top. Sprinkle on the remaining cheese and cover the dish with tin foil.
Bake with tin foil on top of the dish for 15 minutes, then remove the foil and bake for another 15-20 minutes or until the cheese is melted and bubbly! Let cool slightly before topping with lime crema before serving.
For Lime Crema
Mix all ingredients together, adding a little water to thin if necessary. Drizzle over top of cooked enchiladas and top with fresh cilantro for an authentic taste!

Why I Love This Recipe

This Lazy Girl Pumpkin Spice Chicken Enchilada recipe is a great way to enjoy the fall season with minimal effort. The savory pumpkin mixture combined with the cheesy chicken filling creates a delicious recipe that’s both comforting and satisfying. It’s quickly become one of my favorite recipes to make during the cooler months, especially when I’m short on time but still want something flavorful and hearty.

The homemade enchilada sauce adds so much flavor, and using a rotisserie chicken makes the process quick and easy. Plus, the lime crema is the perfect creamy sauce to top off this dish. Whether you’re a hungry girl looking for a quick meal or someone who loves experimenting with fall flavors, these enchiladas are sure to become a family favorite.

Tips and Tricks

Gluten-Free Option: If you need a gluten-free version, use gluten-free flour, gluten free flour tortillas and taco seasoning.
Leftovers: These enchiladas taste even better the next day, making them perfect for meal prep. Store leftovers in an airtight container and reheat in the oven or microwave.
Pairings: Serve these enchiladas with Mexican rice, a can of black beans, a dollop of sour cream, or a simple side salad for a complete meal.

FAQs

Yes, you can use corn tortillas, which add a more authentic texture to your pumpkin enchiladas. Warm them slightly before rolling to prevent cracking, or lightly fry them in a pan to make them more pliable.

To avoid soggy enchiladas, lightly fry your tortillas in a bit of oil before filling and rolling them. This creates a barrier that prevents too much of the pumpkin enchilada sauce from soaking into the tortillas.

Monterey Jack is a great choice, but you can also use cream cheese for extra creaminess or a half-slice of cheddar or mozzarella for a different flavor. All work well in homemade enchiladas.

For a spicier kick, add cayenne pepper or chopped chipotle peppers in adobo sauce to the pumpkin sauce. Adjust the amount to your preferred level of heat.

Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Just cover them with plastic wrap and add a few extra minutes to the cooking time when you’re ready to bake.

I hope you love this recipe as much as Tyler and I did! We will be enjoying our leftovers for days to come – they only get better with time! They’re a perfect example of how simple ingredients can come together to create a dish that’s bursting with flavor.

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